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BLUEBERRY CRUNCH

By JoAnn Anderson

 

1 box yellow cake mix

1 stick butter, melted

2 cups blueberries, fresh or frozen

1 small can crushed pineapple

¾ cup sugar (I use Splenda)

½ cup chopped pecans

 

Preheat oven to 350°. Spread pineapple, juice included, in the bottom of a 9x12 baking dish. Add blueberries and sprinkle sugar over berries.

 

Combine dry cake mix, nuts and melted butter. Cut together with a pastry cutter until it looks like coarse meal. Spread over berries. Bake for 30-40 minutes until golden brown.